Butternut Buckwheat Salad is a hearty salad. It’s the kind of salad that you can eat as a meal.
A hearty salad usually has grains, lentils or beans as a base, which, combined with fresh or roasted veggies, or both, will fill you right up. For this butternut buckwheat salad I’m using, obviously, buckwheat.
Did I ever mention how much I love buckwheat? Actually, I think I did, here, in this Mediterranean Buckwheat Salad, which is equally delicious. As I mentioned in that post, Buckwheat is not wheat, in spite of it’s name. It is actually a seed, (called a groat), and a member of the rhubarb family. Buckwheat grows all over the world, and is very decease and pest resistant, making it easy to grow and an environmentally sustainable food source.
What’s to Love About Buckwheat
There’s a lot to love, especially if you have a gluten sensitivity. Buckwheat doesn’t contain gluten, but it can be used in place of many grains. If you are sensitive, be sure to check that the product you are buying is labelled as gluten free, and wasn’t processed along with wheat products. The buckwheat groats are easy to cook and take about 10 minutes. They can be used in many dishes, both sweet & savory, including soups, salads, desserts, and baked goods. Cooked buckwheat has a light, fluffy texture, so you can use it just like rice. Buckwheat is also milled into flour.
Buckwheat is a complete protein and it’s high in fibre. It’s also a good source of iron, manganese, copper, magnesium and phosphorus. Buckwheat can help to control blood sugar and contains antioxidants that are beneficial for heart health. Get more info about the health benefits of buckwheat, a nutritional super star, here.
About this buckwheat salad
Besides being easy to make, this buckwheat salad is very flavourful and beyond healthy. Buckwheat is a super food, but, butternut squash is no nutritional slouch, either. And then, there’s radicchio, apricots & arugula, all spiced up with cinnamon, nutmeg & maple. This delectable salad keeps well, so it makes a perfect take along lunch. Take it to a pot luck and it will steal the show with its delicious colours and awesome flavours.
Looking for more hearty salads?
How to Make Butternut Buckwheat Salad
Buckwheat is a perfect base for this delicious, hearty salad with roasted butternut squash, radicchio, arugla, and apricots.
- 1 cup buckwheat groates cooked, according to package
- 1 butternut squash peeled, seeded, and cut into bite sized pieces, about 1 inch
- 1/4 tsp salt
- 1/2 tps cinnamon
- 1/4 tsp nutmeg
- 2 tbsp extra virgin olive oil
- 1/2` cup radicchio thinly sliced
- 1 cup arugula
- 1/2 cup dried apricots thinly slice
- 2 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 2 tbsp maple syrup
- 1/2 cup fresh parsley chopped
Pre-heat oven to 450°
Line a rimmed baking sheet with parchment paper.
In a bowl, toss butternut squash cubes, 2 tbsp olive oil, cinnamon, salt, and nutmeg.
Spread seasoned squash evenly on prepared baking sheet.
Bake until just tender, about 20 minutes, turning half way through. Remove from oven and allow to cool completely.
In a large bowl, whisk together 2 tbsp olive oil, vinegar, and maple syrup.
To the dressing mixture, add cooled buckwheat, cooled roasted squash, radicchio, arugula, and apricots.
Toss until well combined. Serve.
Sub any dried fruit for the apricots, even raisins will work.
Use any winter squash that will hold it's shape for roasting.